Chicken Mediterranean

As promised before, here's the recipe for the meal that I prepared to go with the Asiago bread. I've been making this recipe for a long time...it's just so simple to make, yet tastes like I put a lot of time into it. Plus, it has one of my favorite ingredients.....feta cheese. How can you go wrong with that?

OK, you'll need:
1/2 lb. skinned and boned chicken breast halves, cut into cubes
4 garlic cloves, minced
2 Tbs. olive oil
1 (14.5 oz.) can diced tomatoes, undrained
1/4c. kalamata olives, pitted and chopped
1/2tsp. dried parsley flakes
1/2 tsp. dried basil
1/2tsp. dried  oregano
1/3c. crumbled feta cheese
4 ounces pasta, cooked

 Combine the chicken, garlic, and olive oil in a ziplock bag, and let this marinade in the fridge for a few hours (I season the chicken with adobo, so I skip this step, but if you don't have adobo, do this).

Cook the chicken in a large skillet until all the chicken is cooked.

Remove the chicken from the pan, and add tomatoes and olives, along with all the spices to the skillet. Reduce heat and simmer for about 7 minutes, making sure to stir it occasionally so the tomatoes don't burn.

Return the chicken to the pan, add the feta cheese, and remove the skillet from the heat. Cover and let it stand for about 5 minutes.

Serve this over any hot pasta of your choice, and chow down!

Happy Cooking!

-G